Cherry Pie Bombs
Crispy, gooey cherry-filled treats that are quick and easy to prepare, perfect for any gathering or a cozy weekend dessert.
Ingredients
For the Cherry Pie Bombs
- 1 can cherry pie filling about 20–21 oz
- 1 package crescent rolls usually 8 rolls; use one sheet of dough
- Oil for frying neutral oil with a high smoke point, like vegetable or canola
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons milk or non-dairy milk
- 1 teaspoon alcohol-free vanilla extract
Instructions
Preparation
- Pour enough oil into a deep fryer or large, heavy pot to give each ball room to float (about 2–3 inches deep). Heat to 350°F (175°C) using a thermometer.
- Open the crescent roll package and unroll the sheet of dough. Press seams together and cut into roughly 2-inch squares.
- Place a small spoonful (about 1 teaspoon) of cherry pie filling in the center of each square. Avoid overfilling to reduce leakage.
- Gather the corners up and over the filling and pinch tightly to seal. Roll lightly into a smooth ball.
Cooking
- Carefully lower a few balls into the hot oil, don't overcrowd — fry 3–4 at a time depending on pot size.
- Fry for 2–3 minutes, turning occasionally, until each ball is evenly golden.
- Transfer bombs to paper towels or a cooling rack to drain and let rest.
Glazing and Serving
- Whisk powdered sugar, milk, and vanilla in a small bowl until smooth, adjusting milk to reach desired glaze consistency.
- Drizzle the glaze over warm bombs or dip the tops for more coating. Serve shortly after glazing for the best texture.
Notes
Store cooled bombs in an airtight container at room temperature for up to 24 hours. For longer storage, refrigerate for up to 3 days or freeze unglazed bombs for up to 1 month.